Chicken Daube is a Mauritian dish that is French-influenced. It is made with chicken, vegetables, and a sauce. This dish is usually served with rice or potatoes. Chicken Daube can be made ahead of time and reheated, making it a great option for busy weeknights.
This is something my mum used to make all the time when I was growing up. It's a really simple dish, but it's so hearty and comforting. I hope you enjoy it as much as I do! It's very much like a stew but with hints of chili, thyme, and garlic running through it. A true Mauritian classic in our home, it's when you don't quite fancy eating curry but still something saucy with rice.
Check out my wonderful video below!
Recipe:
2 tbsp olive oil
1 tbsp cumin
1 small onion, chopped finely
2 garlic cloves, finely chopped
2cm piece of ginger, finely chopped
1/2tsp cinnamon or 1 cinnamon stick
1 tbsp fresh thyme leaves
1 red chilli, finely chopped
400ml canned chopped tomatoes
1 tbsp coriander leaves, keep 1tbsp of stalks (chopped finely)
2 medium-size potatoes, quartered
450g chicken thighs, debones & skinned, cut into pieces
Heat the oil in a large pan on a medium heat.
Marinate the chicken pieces in cumin powder and seasoning.
First sear the chicken pieces on both sides. Remove and set aside.
Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the thyme, chilli, cinnamon stick and chopped fresh tomato if using and fry for another 2 minutes.
Next, add in the canned tomatoes and chopped coriander stalks. Give this a good stir, then let simmer for 5 minutes.
Add in your potatoes and chicken pieces, then cover and simmer on a low heat for around 20-25 minutes. If the sauce dries out, add a little water to loosen it.
Check that chicken is cooked and potatoes are tender then season to taste and discard the cinnamon stick. Take of the heat, garnish with fresh coriander leaves and serve with rice or rotis.
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